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Ingredients
1 ¼ pounds spinach in bulk or ¾ pound spinach packaged in plastic
⅔ cup (about ¼ pound) small cubes of pancetta, unsmoked Italian bacon, available in Italian food shops, or use smoked lean bacon
1 small red onion, peeled
Salt to taste, if desired
Freshly ground pepper to taste
1 teaspoon freshly squeezed lemon juice
Nutritional analysis per serving (4 servings)
7 grams carbs; 12 milligrams cholesterol; 115 calories; 3 grams monosaturated fat; 1 gram polyunsaturated fat; 2 grams saturated fat; 8 grams fat; 4 grams fiber; 418 milligrams sodium; 7 grams protein; 1 gram sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Rinse the spinach well and drain it. Remove tough stems, center membranes and blemished leaves. There should be about 10 cups reasonably well-packed. Break the spinach into two-inch pieces
- Step 2
Heat the pancetta in a skillet and cook until rendered of fat.
- Step 3
Cut the onion into quarters. Cut each quarter crosswise into the thinnest possible slices. Add the onion pieces to the pancetta in the skillet. Add the spinach and cook, stirring, until it is wilted. Add salt, pepper and lemon juice and cook about one minute. Serve immediately.
Private Notes
Comments
This was quite greasy and salty. I suggest halving the pancetta and doubling the spinach. Don’t add much salt if any. The red onion is better minced, otherwise the thin slices get stringy.
This was quite greasy and salty. I suggest halving the pancetta and doubling the spinach. Don’t add much salt if any. The red onion is better minced, otherwise the thin slices get stringy.